Chocolate coconut cookies: Difference between revisions
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|Servings = Makes about 15 small cookies | |||
|Difficulty = 1 | |||
|TotalTime = 30 minutes | |||
|PrepTime = 20 minutes | |||
|CookTime = 10 minutes | |||
|Image = [[Image:Coconut almond chocolate chip cookies (set 1, number 10).jpg|300px|alt=Electus]] | |||
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These [[Cuban]] [[Chocolate|chocolate]]-chip [[Coconut|coconut]] cookies are delicious, easy to make and quick to prepare. | |||
===Ingredients=== | |||
{{RecipeIngredients | |||
| 225g [[Butter|butter]] | |||
| 200g [[Caster Sugar|caster sugar]] | |||
| 110g Goya [[Panela]] or light [[Brown|brown]] soft [[Sugar|sugar]] | |||
| 2 [[Eggs|eggs]] | |||
| 1 teaspoon [[Vanilla extract|vanilla extract]] | |||
| 280g [[Plain flour|plain flour]] | |||
| 1 teaspoon [[Bicarbonate of soda|bicarbonate of soda]] | |||
| 1 teaspoon [[Salt|salt]] | |||
| 335g plain [[chocolate chips]] | |||
| 150g [[Ancel's Coco Rallado]] | |||
| 2 drops [[Coconut|coconut]] extract | |||
}} | |||
===[[Mise en place]]=== | |||
* Preheat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour] | |||
===Method=== | |||
{{RecipeMethod | |||
| In a large bowl, [[Cream|cream]] together the [[Butter|butter]], [[coco rallado|Ancel's Coco Rallado]], [[coconut extract]], [[Brown sugar|brown sugar]] and [[Caster Sugar|caster sugar]] until light and fluffy. | |||
| Beat in the [[Eggs|eggs]] one at a time, then stir in the [[Vanilla|vanilla]]. | |||
| Combine the [[Flour|flour]], [[Bicarbonate of soda|bicarbonate of soda]] and [[Salt|salt]]; stir into the creamed mixture. | |||
| Fold in [[Chocolate|chocolate]] [[Chips|chips]] and [[Coconut|coconut]]. Drop by rounded spoonfuls onto [[Baking trays|baking trays]]. | |||
| [[Bake]] for 8 to 10 minutes in the preheated [[Oven|oven]]. | |||
| Allow cookies to cool on [[Baking tray|baking tray]] for 5 minutes before removing to a wire rack to cool completely. | |||
}} | |||
[[Category:Recipes]] | |||
[[Category:Cuban recipes]] | |||
[[Category:Snacks and light bites]] | |||
[[Category:Sweets and desserts]] | |||
[[Category:Vegetarian recipes]] | |||
[[Category:Egg recipes]] | |||
[[Category:CubanCuisine.co.uk]] | |||
[[Category:Baked or roasted]] | |||
===Recipe source=== | |||
{{Template:RecipeCourtesyOfCubanCuisine}} | |||
[[Category:Recipes from other sites]] | |||
Revision as of 05:51, 20 December 2014
| Chocolate coconut cookies | |
|---|---|
.jpg) |
| Servings: | Makes about 15 small cookies |
| Ready in: | 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
These Cuban chocolate-chip coconut cookies are delicious, easy to make and quick to prepare.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225g butter
- 200g caster sugar
- 110g Goya Panela or light brown soft sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 280g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 335g plain chocolate chips
- 150g Ancel's Coco Rallado
- 2 drops coconut extract
Mise en place
- Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- In a large bowl, cream together the butter, Ancel's Coco Rallado, coconut extract, brown sugar and caster sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture.
- Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto baking trays.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.